1) Fill large sauté or fry pan to ½-inch depth with water, add crab legs and bring to boil; reduce heat, cover and simmer 4 minutes.
2) Drain and serve with dipping sauce.

​3) While crab is steaming, prepare one of the following sauces by blending ingredients in a bowl:

Red Sauce: ½ cup bottled chili sauce, 1 teaspoon prepared horseradish, 1-teaspoon rice vinegar.

Verde Sauce: 1 medium avocado, peeled, pitted and mashed (about ¾ cup), 1/3 cup low-fat sour cram, 2 teaspoons ground cumin, 2 teaspoons lime juice, ¼ teaspoon hot pepper sauce.

​Butter Sauce: ½ cup unsalted melted butter, 1-tablespoon lemon juice, ¾ teaspoon garlic salt, ½ teaspoon dried dill weed, dash white pepper.

​Spicy Salsa: Mix together 2 tomatoes, finely chopped, 2 tablespoons finely chopped green onions, 1 tablespoon finely chipped cilantro, ¼ teaspoon salt and hot pepper sauce to taste. Chill. Makes about 1 ½ cups.

Creamy Dijon Sauce: Combine ¼ cup each sour cream and mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, ½ teaspoon prepared horseradish, ¼ teaspoon each dry mustard and grated lemon peel and 1/8 teaspoon white pepper; mix well. Chill thoroughly. Makes about ½ cup.

Note: Dips can also be prepared up to 2 days in advance, re-heating butter sauce as needed